Classic Galette des Rois

Name: Classic Galette des Rois
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 8 slices
Cuisine: French
Ingredients: 2 sheets puff pastry (store-bought or homemade); 100 g unsalted butter (softened); 100 g granulated sugar; 100 g almond flour; 2 large eggs; 1 tsp vanilla extract; 1 fève or small trinket (optional); 1 egg yolk (beaten); 1 tbsp milk

70 min 8 slices Medium

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Classic Galette des Rois

Celebrate the Epiphany with a traditional Galette des Rois, a flaky pastry filled with almond cream.

Prep

30 min

Cook

40 min

Total

70 min

Servings

Difficulty

Medium

The Galette des Rois, or King's Cake, is a beloved French pastry traditionally enjoyed to celebrate the Epiphany. This delightful dessert consists of a flaky puff pastry filled with a rich almond cream, known as frangipane. Historically, a trinket or fève is hidden inside, and the lucky person who finds it becomes king or queen for the day. Making Galette des Rois is a cherished tradition in many French households. The combination of buttery pastry and sweet almond filling makes it a treat that's hard to resist. Whether you're celebrating a special occasion or just in the mood for something sweet, this classic recipe will guide you to a perfect Galette des Rois.

Ingredients

Servings

Pastry

Almond Cream (Frangipane)

Egg Wash

Instructions

Prepare the almond cream

In a bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond flour and vanilla extract until smooth.

Pro tip: Ensure the butter is at room temperature for easy mixing.

Roll out the pastry

Roll out the puff pastry sheets to about 3 mm (1/8 inch) thick. Cut two circles, about 23 cm (9 inches) in diameter.

Pro tip: Chill the pastry briefly to make cutting easier.

Assemble the galette

Place one pastry circle on a baking sheet lined with parchment paper. Spread the almond cream over the pastry, leaving a 2 cm (3/4 inch) border. Hide the fève in the cream.

Pro tip: Avoid overfilling to prevent leakage during baking.

Seal the galette

Brush the border with beaten egg yolk. Cover with the second pastry circle, pressing the edges to seal. Flute the edges with a knife or fork.

Pro tip: Ensure a tight seal to keep the filling contained.

Decorate and chill

Score a decorative pattern on top with a sharp knife, being careful not to cut through. Chill the assembled galette in the refrigerator for 30 minutes.

Pro tip: Chilling helps the pastry maintain its shape during baking.

Bake the galette

Preheat the oven to 200°C (400°F). Brush the top with the remaining egg wash. Bake the galette for 35-40 minutes, or until golden brown and puffed.

Pro tip: Rotate halfway through baking for even browning.

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Tips & Tricks

<ul><li>Use cold butter for a flakier pastry.</li><li>Egg wash gives the galette a beautiful golden colour.</li><li>For a nut-free version, use a seed butter instead of almond.</li><li>Remember to hide a fève (bean) or small trinket inside for tradition!</li></ul>

Serving Suggestions

Galette des Rois is best enjoyed warm, allowing the frangipane to be perfectly soft and aromatic. Pair it with a glass of cider or a cup of tea for an authentic experience. To store, keep the galette in an airtight container at room temperature for up to two days. If you plan to make it ahead, prepare the dough and filling separately, then assemble and bake on the day of serving for maximum freshness.